Comfort in the Chaos: Passover, Holy Week, and the Ultimate Egg Salad by Jared Harding Wilson

By Jared Harding Wilson

OK I forgot to post this last week on Good Friday. I wrote about overcoming a really bad head cold, or whatever it was. Maybe what’s been going around the news with this new variant of Covid. It’s week two and I’m still getting over it. Because it is still the month of April I wanted to go ahead and post some of my thoughts on Good Friday, Passover and never too late to talk about those, along with egg 🥚 salad! 🥗

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Happy Good Friday, everyone!

Our home is currently in the middle of a very full, very sacred Holy Week. We love taking this time to celebrate and reflect on each day of our Savior’s last days in mortality, leading up to His death and resurrection. It is always a beautiful time of year for us, but this year, it’s also been a bit of a marathon—literally and figuratively!

I’ll be honest: I am currently stuck on the “struggle bus.” Between a recent road trip to Oregon to visit dear friends and the 18-mile training run I tackled right before we left, I haven’t been giving my body much sleep. I’ve been averaging about 3 or 4 hours a night, and as usually happens when I run on empty, my immune system finally decided to take a vacation. I’ve been hit with a pretty powerful cold—the kind with bone-jarring coughs, a pounding headache, and those relentless chills. So needless to say, I haven’t posted in a few days.

Despite feeling under the weather, we hosted our annual Passover Seder last night. This has been a cherished tradition for us since 2019. What started as just the two of us has grown to include family and friends, and it is always such a symbolic, moving experience. There are so many references to Jesus Christ hidden within the Seder feast. If you’re curious about those connections, I highly recommend checking out this video featuring three Jewish men who converted to Christianity and share how the Passover points toward the Savior:

Watch: The Passover Seder and Jesus Christ

The Silver Lining: Leftover Eggs

One of the symbolic elements on the Seder plate is a boiled egg. We had three left over, and even though my appetite is mostly gone, I knew exactly what I wanted: egg salad. It’s one of my ultimate comfort foods.

The great thing about egg salad is how easy it is to change up. Sometimes I go for a “Ham and Cheese” vibe using shredded Black Forest ham cold cuts and extra sharp Tillamook cheddar. Other times, I’ll add finely minced jalapeño for a kick or onions for that extra crunch.

Sometimes I go with my “Boston-Style” recipe (which is great if you want that New England, coastal vibe with a bit of Old Bay), (See full recipe below) but today I went in a Mediterranean direction to match the spirit of our Seder meal.

The Mediterranean Comfort Bowl

• The Base: Three hard-boiled eggs, chopped chunky.

• The Cream: A generous dollop of Duke’s Southern Mayonnaise (the only choice, really!).

• The Zest: Freshly chopped Kosher dill pickles (I prefer the crunch of whole pickles over relish).

• The Med Twist: Freshly chopped green olives with pimento, a few spoonfuls of crumbled feta cheese, and minced garlic.

• The Finish: A few cracks of the salt and pepper grinders.

Even though I could only manage a few bites before my stomach called it quits, it was exactly what I needed.

For those of you who aren’t currently fighting a cough, here is that classic Boston-style recipe I mentioned if you want to try something a bit different this weekend:

Here’s a Boston-style egg salad recipe that captures the classic New England vibe—simple, creamy, and with a touch of local flair. This version incorporates flavors inspired by the region’s love for straightforward, hearty dishes, often with a nod to seafood or coastal ingredients like a hint of mustard or pickle, which are staples in Northeastern cuisine.

Boston-Style Egg Salad Recipe

Serves: 4
Prep Time: 15 minutes
Cook Time: 12 minutes (for boiling eggs)

Ingredients:

• 6 large eggs
• 1/4 cup mayonnaise (preferably a creamy, tangy brand and they commonly use Hellmann’s which is maybe my second favorite brand if Duke’s is not readily available)
• 1 tablespoon Dijon mustard (for that sharp New England kick)
• 1 tablespoon finely chopped dill pickle or sweet pickle relish (a nod to Boston’s pickle-loving deli culture)
• 1 tablespoon finely chopped celery (for crunch and freshness)
• 1 teaspoon fresh lemon juice (brightens it up, coastal style)
• 1 tablespoon finely chopped fresh chives or green onions (optional, for a mild oniony bite)
• 1/4 teaspoon paprika (optional, for a subtle smoky depth)
• Salt and freshly ground black pepper to taste
• 1/8 teaspoon Old Bay seasoning (optional, for a coastal Massachusetts touch)

Instructions:

1. Boil the Eggs:
   • Place eggs in a medium saucepan and cover with cold water by about an inch.
   • Bring to a boil over medium-high heat, then cover, remove from heat, and let sit for 10-12 minutes.
   • Transfer eggs to an ice bath or run under cold water to cool. Peel once cooled.
2. Chop the Eggs:
   • Roughly chop the peeled eggs into small pieces (about 1/4-inch chunks) for a chunky texture, or mash slightly with a fork if you prefer it creamier.
3. Mix the Salad:
   • In a medium bowl, combine mayonnaise, Dijon mustard, lemon juice, and Old Bay seasoning (if using).
   • Add chopped eggs, dill pickle (or relish), celery, and chives (if using). Gently fold everything together until well-coated.
   • Season with salt, pepper, and paprika (if using). Taste and adjust seasoning as needed.
4. Serve:
   • Serve immediately or chill in the fridge for 30 minutes for better flavor melding.
   • Enjoy on toasted white or rye bread (a Boston deli favorite), in a lettuce wrap, or with crackers for a lighter option. I definitely prefer on Rye. Even a sourdough rye.
   • For an authentic touch, pair with a side of Cape Cod potato chips or a pickle spear.

Tips:

• Texture: Boston-style egg salad leans toward chunky rather than overly smooth, reflecting the region’s no-fuss culinary style.
• Make it Local: If you want to amp up the New England vibe, serve it on a buttered, toasted hot dog bun (like a mini lobster roll) or add a pinch of chopped fresh dill for a coastal herb note.
• Storage: Store in an airtight container in the fridge for up to 3 days.

This recipe keeps it classic yet flavorful, perfect for a Boston-inspired lunch or picnic by the Charles River.

I’d love to hear from you—what are your “secret” ingredients for the perfect egg salad? Do you go for spicy, crunchy, or classic?

Stay healthy, get some sleep, and have a wonderful Easter weekend!

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OK, I’m glad I posted this post after all. I will start to get caught up you guys! Still blowing my nose a lot every day. Still have headaches and a cough. But getting better.